Crème Brûlée Cheesecake

inbloombakery.com

Tom Heather IV

subheading: For the Crust:

4 heaping cups (240 g) Nilla Wafers, about 68 cookies

½ cup (112 g) unsalted butter, melted

2 tablespoon (25 g) granulated sugar

subheading: For the Cheesecake:

32 oz (907 g) cream cheese, softened at room temperature

¾ cup (150 g) granulated white sugar

2 tablespoon (16 g) corn starch

1 tablespoon vanilla bean paste or extract

⅓ cup (82 g) sour cream, at room temperature

8 oz (226 g) white chocolate, melted and slightly cooled

3 eggs, at room temperature

3 egg yolks, at room temperature

subheading: For the Vanilla Pastry Cream:

1 ½ cups (360 ml) whole milk

4 egg yolks

¾ cup (150 g) granulated white sugar

pinch of salt

1 tablespoon vanilla bean paste or extract

2 tablespoon 1 teaspoon (19 g) cornstarch

2 tablespoon (28 g) unsalted butter, cut in cubes

¼ to ⅓ cup (50 to 66 g) granulated white sugar (for the brûlée topping topping)

subheading: For the Brûléed Sugar Shards:

½ cup (100 g) granulated sugar

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